Wellcome

Principles of sensory evaluation of food

By: Amerine, Maynard AContributor(s): Roessler, Edward B | Stewart, G. F (sr. ed.)Material type: TextTextLanguage: English Series: Food science and technology : a series of monographsPublication details: New York Academic Academic Press 1965Description: x, 602p. 23 cmSubject(s): Food industry | Food industry | Olfaction (food) | TasteDDC classification: 664
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Item type Current library Call number Status Date due Barcode
Books Books Mysore University Main Library
664 (Browse shelf (Opens below)) Available 197142

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